Torta di Mele- Italian Apple Cake


Autumn’s harvest of insanely delicious foods are my inspiration to get back into the kitchen.  Squash, pumpkin, apples, potatoes, garlic, carrots, peppers;  delicious colors in the paintbox from which to create. This month I have tried Italian roasted vegetable zuppa, apple torta and pumpkin risotto, yuuummmmm! Fall provides so many great opportunities to cook and celebrate together! If my family walks into the house while I’m cooking, they aaaahhh over the fragrance coming from the kitchen. I like to remind them that they are smelling mama’s love!

There is nothing like a bushel of crisp fall apples to bring out your inner pastry chef.
Our dear friends from Milano, Luigi and Amelia, make this wonderfully easy apple cake. On their last visit they whipped it up for us in no time. Luigi lovingly helped Amelia peel the apples and held the bowl as she carefully spooned it into the pan, a dance of loving creation and cooperation! Such sweetness… I love those two!

 

Here is Amelia’s simple recipe:

Torta Amelia
Torta di Mele (Apple Cake)

6 apples (any type- but tart green granny smith’s are my favorite)
1/2 lemon (juiced)
3 eggs
1 cup sugar
1/4 cup milk
1 cup flour
1.5 teaspoon baking powder

*1 Oz of Sabucca liquor (licorice favor) can be added for a wonderful zing!

peel apples and slice into thin wedges
squeeze 1/2 lemon over apples to keep from going brown
beat eggs, sugar, milk
mix flour and baking powder – add dry to wet ingredients
mix in 1/2 the apples (reserving half for top)
pour into a 9 inch spring-form pan  (spray with canola oil spray /or grease with oil)
arrange the remaining apples in a circular flower pattern on top

bake 350 degrees for 40-50 min
watch for browning and turn as to not burn in oven hot spots
done when a toothpick is inserted into center and it comes back clean
lightly dust with powdered sugar

Yummy, healthy and so easy to look like a professional!
I found other more complicated Torta di mele recipes, but I came back to Amelia’s healthy and easier version. Torta di mela is great with a cup of coffee for breakfast or accompanied by a dollop of vanilla ice cream for dessert. Buon appetito e buon autunno!

10/20/2011 02:54 pm | Share | 1 Comment
 

1 Comment

  1. I am baking this cake as I write this. My cake has been in the oven for an hour already and still not cooked in the middle???? What size spring pan did you use. I think the diameter of my pan is much smaller. It sure looks like a delicious cake! Thanks!!

    Reply

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